Ultimate Chocolate Fudge Bundt Cake

ULTIMATE CHOCOLATE FUDGE BUNDT CAKE — This amazing chocolate cake starts with a cake mix and couldn’t be easier or more decadent.

There are a lot of recipes for chocolate cake out there, and believe me I’ve tried quite a few. But I always come back to the Ultimate Chocolate Fudge Bundt Cake.

It is hands-down, tried and tested, the best chocolate cake I’ve ever made!

This is absolutely THE answer to a chocolate lovers cake. I follow your recipe and it turns out perfectly each time, a super moist, decadently delicious cake. Thank you so much for the recipe!!! ~ Mary Beth

In fact, I’ve been making this rich, decadent chocolate bundt cake for over 20 years and in all that time, I’ve never found another recipe that comes close to being as rich, dense and decadent.

I’m not a big fan of regular old cake from a box mix, but this has enough additions to transform it into a dense, moist, gooey cake.

I have made this cake several times and it is to die for!! Yummy chocolatey goodness in every single bite! Today I plan to make cupcakes for the school bake sale using this recipe! Bet they sell out fast! ~ Nancy

I rarely even frost it, although it’s fabulous drizzled with this homemade chocolate ganache, or topped with some homemade whipped cream and fresh berries.

Rather than greasing and flouring my bundt pan, I just use a generous coating of Baker’s Joy. And I really like to use mini chocolate chips in this recipe if I have them handy. They almost melt right into the cake!

Absolute perfection! Making it for the second time in a week. Love how effortless it is and how wonderful it tastes! Thank you for sharing. ~ Jessica

Everyone needs a great chocolate cake like this in their recipe box. It’s perfect for almost any occasion, including special occasions.

Just be prepared to be asked for the recipe whenever you serve it! Your friends will thank you!

Did you make this recipe?

My family thinks this is the best cake ever. My daughter-in-law is a registered dietitian and she loves it. My son is having a surprise party for her tomorrow…..and he asked me to bring two of the cakes to serve to the guests after lunch.

That is the ultimate compliment to you. She doesn’t care for many sweets but savors this one. ~ Judy

In a small saucepan, combine corn syrup and chocolate chips over medium-low heat. Stir occasionally until smooth, 4-5 minutes. Whisk in heavy cream until smooth and well blended. Serve warm, or cool to room temperature before transferring to an airtight container. Store any unused sauce in the refrigerator for up to 3 weeks.

This is a perfect ,no problem dessert!! My husband and sons love the rich chocolate flavor – I often make it for the ICU residents / Physicians I work w as we’ll-it doesn’t last 30 minutes when they find out its in the house!! I always make extra sauce for it 😉

This is my go to recipe for chocolate cake. I prefer dark chocolate but my kids like milk so I use a regular cake mix and dark chocolate pudding and we’re all happy with the final product. I’m going to start experimenting with chips next.

When this cake is done will it still be loose and gooey or should I continue to bake until it passes the toothpick test? I went ahead and baked it several more minutes past the hour time given. I’m hoping I didn’t dry it out. Any insight will be appreciated. Thx!

Laurie, it is a very moist cake, but I wouldn’t say it should be loose and gooey. It should definitely be firm when you pull it from the oven, with the edges pulling away from the sides of the pan. Because of the chocolate chips in it, you might not get it to pass the toothpick test perfectly, but I’d say when it looks firm and you can get a toothpick with a few crumbs attached, it’s good (you wouldn’t want what looks like batter on the toothpick though.) Depending on your oven, you may need to bake it a bit longer than stated for it to be done, so I think it should be fine. I don’t think another 10 or even 15 minutes would dry it out.

I made this today. Not a big fan, sorry. I did use the hot fudge sauce, which was pretty good, but feel that the addition of the semi sweet chocolate chips was just too much. If I would make this again I would omit the chocolate chips – any maybe even the hot fudge sauce.

I made this recipe this week. Did not use as many chocolate chips as called for and added an extra egg. Also used my own chocolate icing recipe and turned out great. I’m gonna take it our next church function. Thanks for sharing your talent

OOOHHH MY GOSHHHH… I just made this bundt cake. Still a little bit warm but couldn’t wait to try it! It looks beautiful and tastes even better! Sooooo moist and chocolatey! I didn’t put the chocolate sauce on top because I am going to serve it with vanilla ice cream and chocolate topping. Delicious. Thanks for the recipe!!

Today is my husband’s birthday and he LOVES chocolate! I found this recipe on Pinterest and thought it would be perfect. I don’t bake as much as I used to (mainly because if I bake it, I have to eat it) but for him, I will do this cake since it is so simple yet it looks amazing! I’ll have one slice and leave the rest to him. I have a weight loss goal I want to fulfill.

Danelle, I just put this cake in oven and it smells amazing. Can’t wait to try. I’m taking it to a fish fry tonight my friend is a chocoholic just like me. I’m thinking next time I might put some almond extract in it for a little cherry taste too. Thank you for such wonderful recipes.

Hi Danielle~ I was just wondering. Do the mini chocolate chips melt into the cake or are they still whole & a little crunchy. Also, will they fall to the bottom of the Bundt pan & burn? I’ve had that happen to a cake in the past.

This cake looks delicious and will be the next co-worker birthday cake! I do have a question. In reading the comments above someone questioned about the “mini” chocolate chips melting properly in the cake. Your recipe didn’t indicate to use mini chips. Does it matter?

I was wanting to make this recipe into cupcakes…what do you think would be the best icing for these? I have had them before without icing, and as delicious as they were, these are for kiddos, so I think they would want icing!! Lol!!

I made this bundt cake and it “fell” like it was too rich. I didn’t underbake it. Is 2 cups sour cream too much with everything else? It was very dense but tasted OK. Just looked so much nicer before it took a big fall!

I have no idea what it tastes like buy mine looks terrible!!!!! I am an avid baker so it’s not my first time baking a cake. OMG- I followed the recipe exactly and my cake is sunk in the middle, high on the edges and high in the centre. I’m SOOOOOOOOOO disappointed as I was to bring it to a birthday party this evening, now I’ll have to buy a cake. Can’t figure out what I should have done differently…will not try to make again.

I’m so sorry your cake didn’t turn out Stephanie. As you can see by the comments, a lot of people have had it turn out, and I have been making it for years, so I’m not sure what could have gone wrong. Usually, when my cakes sink, it’s because I needed to bake them longer. The only other thing I can think of is that it could have been related to what type/size of cake mix you used. Or altitude, possibly? It’s always worked fine for me with the more recent, smaller cake mixes, but I know some people add a bit of extra flour to compensate for the difference in cake mix size.

I think I finally found the “Matilda cake”…remember, the kid that ate the whole chocolate cake in the movie? To me, that always looked like the ultimate chocolate cake, and I believe this is it! Made it for my inlaws anniversary last night and garnished with chocolate covered strawberries in the center and around the outside to make it super fancy. I also used Devils food cake mix since that’s what I had on hand. It was a HUGE hit! So moist and gooey! Everyone went back for seconds and took some home. I love baking, but I’ve never made a great chocolate cake. This one is so good that I don’t even care that it uses a shortcut mix!! Thanks so much for sharing!

O.M.G. This cake is amazing. I feel a little guilty every time I make something from a box (I bake and sell cakes from scratch) but this dessert is sooooo good!! I make it just like the directions say but I’ll usually use a fudge cake mix or a super mist devils food cake mix and I’ll add a whole bag of milk chocolate chips. For the topping I just melt a jar of smuckers hot fudge sauce and pour on top. I’ve made this cake so many times and my mom requested it for her birthday (today) (:

I have made this cake several times and it is to die for!! Yummy chocolatey goodness in every single bite! Today I plan to make cupcakes for the school bake sale using this recipe! Bet they sell out fast! 😉

This cake was awesome!!!! It is very dense. I used a bread knife to cut it. Instead of the chocolate sauce I put caramel syrup on it then covered it with chopped nuts. DELICIOUS !!! A huge hit with chocolate lovers.

My family thinks this is the best cake ever. My daughter-in-law is a registered dietitian and she loves it. My son is having a surprise party for her tomorrow for a special event in her life and he asked me to bring two of the cakes to serve to the guests after lunch. That is the ultimate compliment to you. She doesn’t care for many sweets but savors this one. Thank you for sharing.

I honestly don’t know. I’ve never made it with anything but instant pudding. My guess would be to stick with the instant pudding, since it’s got different ingredients and cooking methods, but it’s hard to say for sure without trying it.

OMG! The BEST chocolate cake ever! My husband wanted a “chocolate” chocolate cake for his birthday – like one we’ve had from a high end bakery or a 5 star restaurant. I found this recipe with a Pinterest search, and the ingredients list made it sound decadent – perfect! Cake mix sizes have changed a bit since the recipe was created – they no longer make 18.25 oz – and I had to buy a 15.25 oz mix….I looked for advice on the internet for help and was advised to add 5 Tablespoons of flour and 1/4 tsp baking powder (I didn’t see in the Comments until later that you could use the new smaller mixes with no alterations), and the cake was rose nicely and tasted great! Moist, dense but not too heavy, chocolate chips remained dispersed in the batter, and very chocolatey, but not too much so (is there even such a thing as too much chocolate?!). I even used the Chocolate Fudge Sauce recipe recommended, but I did alter that to sweeten (I doubled the corn syrup) as it was a definite bitter chocolate flavor. I saw in another comment that someone heated up jarred fudge topping – I bet that would be good, too! I’ve now gotten rid of all my other chocolate cake recipes as none of them beat this one! Thank you for sharing!

I read with interest the comments of how “I changed this, or I added that…”. Well I made it exactly as stated, and I didn’t worry about the size of the box of cake mix. I didn’t frost it because I had to get it somewhere in a hurry. The cake was taken by my adult daughter to her place of employment. It lasted all of twenty minutes. The praise for this cake was 100% positive. Today I made the recipe into cupcakes to take to church tomorrow. Thank you for this recipe. It is now the only chocolate cake I will ever make.

I followed your recipe to a T. Brought it out of the oven, looked gorgeous, set it on rack, and as it cooled, within a minute, it started to sink into itself, like a souffle. Once cooled, I flipped it onto serving plate and it held up nicely. Delicious flavor for a chocolate lover. Ganauch was thin and light brown, nothing like the picture.checked oven temp, time mixed,??????????